black-eyed peas
(1 rating)
I enjoy black-eyed peas, but I don't like them mushy. I have been trying to perfect them, and I think this recipe is quite delicious. If I didn't have bacon on hand, I'd substitute leftover ham or approximately 4 Tbs. bacon grease.
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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
1 Hr
method
Stove Top
Ingredients For black-eyed peas
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1 lbfresh or frozen black-eyed peas
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3 - 4 slicebacon, cut into 1" pieces
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1 tspdry, minced onion
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water
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1/4 - 1/2 tspsalt
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1/8 - 1/4 tsppepper
How To Make black-eyed peas
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1In a 3-quart pot over medium-high heat, cook 1" pieces of bacon partially. Be certain to stir from time to time so that it does not burn. (Note: I cover my pot to reduce splatter.)
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2Add peas and onion; stir. Then add enough water to completely cover peas. Cover and bring to a boil.
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3Once the water is boiling, reduce heat and simmer for approximately one hour, stirring occasionally, and making certain water still covers the peas.
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4During the last 10 minutes of cooking, season with salt and pepper. (Adjust to personal taste.)
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